When it comes to desserts, there are few ingredients that can evoke a sense of tropical paradise like coconut. Its rich, velvety texture and subtle sweetness make it the perfect base for a wide range of creamy treats. From classic puddings to innovative ice creams and cakes, we’ve rounded up 20 of the most mouthwatering coconut dessert recipes that will transport you straight to the islands.
In this article, we’ll be exploring the many ways in which coconut can elevate your desserts game. Whether you’re a fan of sweet and sticky rice dishes or decadent chocolate truffles, there’s something on this list for everyone. So grab your apron, preheat your oven (or ice cream maker), and get ready to indulge in the creamy, dreamy world of coconut desserts!
Coconut Mango Sticky Rice
A tropical twist on traditional sticky rice, this Coconut Mango Sticky Rice is a sweet and savory delight that’s perfect for any occasion.
Ingredients:
– 1 cup of uncooked glutinous or “sweet” rice
– 2 cups of water
– 1/4 cup of unsweetened shredded coconut
– 1 ripe mango, diced
– 2 tablespoons of honey
– 1 tablespoon of sesame oil
– Pinch of salt
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 30 minutes.
2. Drain the rice and combine it with 2 cups of fresh water in a medium saucepan.
3. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the rice is cooked and fluffy.
4. In a small pan, toast the shredded coconut over medium heat until lightly browned and fragrant.
5. Mix the toasted coconut with the diced mango, honey, sesame oil, and salt.
6. Once the rice is cooked, fluff it with a fork and stir in the mango-coconut mixture.
7. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Coconut Panna Cotta with Berry Compote
Elevate your dessert game with this creamy Coconut Panna Cotta paired with a sweet and tangy Berry Compote.
Ingredients:
For the Panna Cotta:
– 1 cup heavy cream
– 1/2 cup whole milk
– 1/4 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1 teaspoon vanilla extract
For the Berry Compote:
– 1 cup mixed berries (strawberries, blueberries, raspberries)
– 2 tablespoons honey
– 1 tablespoon lemon juice
Instructions:
1. In a medium saucepan, combine cream, milk, coconut, and sugar. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling.
2. Remove from heat and stir in vanilla extract. Let it cool slightly.
3. Pour into individual serving cups or ramekins. Refrigerate for at least 4 hours or overnight.
4. To make the Berry Compote, combine berries, honey, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly.
5. Serve the Panna Cotta chilled, topped with the warm Berry Compote.
Cooking Time: 15 minutes (plus chilling time)
Coconut Tres Leches Cake
Moist coconut cake soaked in a rich tres leches mixture, perfect for warm weather or any time you crave a tropical treat.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup unsalted butter, melted
– 3 large eggs
– 1 teaspoon baking powder
– 1/2 teaspoon salt
– 1 cup whole milk
– 1 cup sweetened condensed milk
– 1/2 cup heavy cream
– Freshly grated coconut and whipped cream for topping (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a medium bowl, whisk together flour, coconut, sugar, baking powder, and salt.
3. In a large bowl, whisk together melted butter, eggs, and milk.
4. Add the dry ingredients to the wet ingredients and stir until just combined.
5. Pour batter into prepared baking dish and smooth top.
6. Bake for 25-30 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool slightly.
8. Poke holes all over the cake with a skewer or fork.
9. Mix together sweetened condensed milk, heavy cream, and unsalted butter. Pour mixture evenly over the top of the cake.
10. Refrigerate for at least 2 hours before serving.
Cooking Time: 25-30 minutes
Coconut Macaroons Dipped in Chocolate
Sweet and chewy coconut macaroons get a rich and decadent makeover with a velvety chocolate coating. This indulgent treat is perfect for special occasions or as a sweet surprise.
Ingredients:
– 1 cup unsweetened shredded coconut
– 1/2 cup granulated sugar
– 1/4 cup egg whites (about 4 large eggs)
– 1/2 teaspoon cream of tartar
– 1/2 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together coconut, sugar, and cream of tartar.
3. In a separate bowl, beat egg whites until frothy. Add vanilla extract and mix well.
4. Fold the egg mixture into the coconut mixture until well combined.
5. Drop rounded tablespoonfuls of the mixture onto the prepared baking sheet, about 1 inch apart.
6. Bake for 12-15 minutes or until lightly golden brown.
7. Melt chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
8. Dip cooled macaroons into the melted chocolate, allowing excess to drip off.
9. Place dipped macaroons on parchment paper and refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Coconut Cream Pie
Experience the tropical flavors of the Caribbean with this rich and creamy pie that combines coconut, cream, and a hint of vanilla.
Ingredients:
– 1 cup graham cracker crumbs
– 1/2 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 teaspoon salt
– 1 cup heavy cream
– 1/2 cup sweetened condensed milk
– 1/4 cup melted unsalted butter
– 2 large egg yolks
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a medium bowl, mix together crumbs, sugar, coconut, and salt.
3. Press mixture into the bottom of a 9-inch pie dish.
4. Bake crust for 8-10 minutes or until lightly browned.
5. In a large bowl, whisk together cream, sweetened condensed milk, melted butter, egg yolks, and vanilla extract.
6. Pour filling into baked pie crust and smooth top.
7. Refrigerate for at least 2 hours before serving.
Cooking Time: 10 minutes
Coconut Ice Cream with Toasted Almonds
A creamy coconut ice cream base is elevated by the nutty flavor and crunchy texture of toasted almonds, making this dessert a unique and refreshing treat.
Ingredients:
– 1 can full-fat coconut milk
– 1/2 cup granulated sugar
– 1 tsp vanilla extract
– 1/4 cup chopped toasted almonds (see toasting instructions below)
– Pinch of salt
Instructions:
1. Open the can of coconut milk and scoop out the thick cream that has risen to the top. Reserve the remaining liquid for another use.
2. In a blender or food processor, combine the coconut cream, sugar, vanilla extract, and salt. Blend until smooth and creamy.
3. Pour the mixture into an ice cream maker and churn according to manufacturer’s instructions.
4. While the ice cream is churning, toast the almonds in a 350°F oven for 5-7 minutes or until fragrant and lightly browned.
5. Once the ice cream is almost fully churned, stir in the toasted almonds.
6. Transfer the ice cream to an airtight container and freeze for at least 2 hours before serving.
Cooking Time: 20-30 minutes (including toasting time)
Coconut Flan
Satisfy your sweet tooth with this creamy and decadent Coconut Flan recipe, perfect for any occasion.
Ingredients:
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1/4 cup unsweetened coconut milk
– 3 large egg yolks
– 1/2 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup shredded coconut, toasted
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium saucepan, combine heavy cream, sugar, and unsweetened coconut milk. Heat over medium heat, stirring occasionally, until the sugar has dissolved.
3. Remove from heat and whisk in egg yolks, vanilla extract, and salt.
4. Pour mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Sprinkle toasted shredded coconut evenly over each flan.
6. Bake for 25-30 minutes, or until the edges are set and the centers are still slightly jiggly.
7. Remove from oven and let cool to room temperature.
8. Cover and refrigerate for at least 2 hours or overnight.
Cooking Time: 25-30 minutes
Coconut Chia Pudding with Fresh Fruit
A creamy and nutritious dessert that combines the goodness of chia seeds, coconut milk, and fresh fruit.
Ingredients:
– 1/2 cup chia seeds
– 1 can full-fat coconut milk
– 2 tablespoons honey or maple syrup (optional)
– Pinch of salt
– Fresh fruit of your choice (such as strawberries, blueberries, raspberries)
Instructions:
1. In a small bowl, mix together chia seeds and salt.
2. In a separate bowl, whisk together coconut milk and honey or maple syrup (if using).
3. Add the chia seed mixture to the coconut milk mixture and stir well.
4. Refrigerate for at least 2 hours or overnight to allow the chia seeds to gel.
5. Just before serving, top with fresh fruit of your choice.
Cooking Time: 2 hours (or overnight)
Coconut Bread Pudding with Rum Sauce
A rich and creamy bread pudding infused with the warmth of coconut, topped with a sweet and tangy rum sauce.
Ingredients:
For the Coconut Bread Pudding:
– 4 cups stale white bread, cut into 1-inch cubes
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 cup heavy cream
– 2 large eggs
– 1 teaspoon vanilla extract
For the Rum Sauce:
– 1/2 cup dark rum
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
– 2 cups confectioners’ sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish.
2. In a large bowl, combine bread, coconut, and sugar. Toss until well combined.
3. In a separate bowl, whisk together cream, eggs, and vanilla extract. Pour over bread mixture; toss until bread is evenly coated.
4. Pour mixture into prepared baking dish; bake for 35-40 minutes or until golden brown.
5. For the Rum Sauce: Combine rum, heavy cream, butter, confectioners’ sugar, and vanilla extract in a saucepan. Bring to a boil over medium heat; reduce heat and simmer for 5 minutes.
Cooking Time: 45-50 minutes
Coconut Lime Bars
These refreshing bars combine the creamy sweetness of coconut with the zesty tartness of lime, making them a perfect treat for warm weather.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/2 cup unsalted butter, melted
– 2 large eggs
– 1/2 cup freshly squeezed lime juice
– 1 teaspoon vanilla extract
– Confectioners’ sugar, for dusting
Instructions:
1. Preheat oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper.
2. In a medium bowl, mix together graham cracker crumbs, sugar, and unsweetened coconut. Pour in melted butter and stir until well combined.
3. Press mixture into prepared baking dish.
4. Bake for 20 minutes or until lightly browned.
5. Meanwhile, whisk together eggs, lime juice, and vanilla extract.
6. Pour egg mixture over baked crust and smooth top.
7. Bake for an additional 25-30 minutes or until set.
8. Allow to cool completely before dusting with confectioners’ sugar.
Cook Time: 45-50 minutes
Coconut Rice Pudding with Cardamom
Coconut Rice Pudding with Cardamom: A Creamy and Aromatic Treat
This recipe is a creative twist on traditional rice pudding, adding the warm and aromatic flavors of cardamom to coconut-infused goodness. The result is a creamy, comforting dessert perfect for any occasion.
Ingredients
– 1 cup cooked white rice
– 1 cup coconut milk
– 1/2 cup heavy cream
– 1 tablespoon unsalted butter
– 1 teaspoon ground cardamom
– 1/4 teaspoon salt
– 1 tablespoon sugar (optional)
Instructions
1. In a medium saucepan, combine cooked rice, coconut milk, heavy cream, and butter. Cook over medium heat, stirring constantly, until the mixture comes to a simmer.
2. Reduce heat to low and add ground cardamom, salt, and sugar (if using). Simmer for 5-7 minutes or until the pudding thickens slightly.
3. Remove from heat and let it cool to room temperature. Cover and refrigerate for at least 2 hours or overnight.
4. Serve chilled, garnished with toasted coconut flakes or cardamom powder if desired.
Cooking Time: 15-20 minutes (cooking time) + chilling time
Coconut Chocolate Truffles
Treat your loved ones to a sweet surprise with these bite-sized Coconut Chocolate Truffles, perfect for any occasion.
Ingredients:
– 1 cup confectioners’ sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup unsalted butter, softened
– 1 teaspoon vanilla extract
– 1 cup semisweet chocolate chips
– Pinch of salt
Instructions:
1. In a medium bowl, combine confectioners’ sugar and coconut.
2. Add the softened butter and mix until well combined.
3. Stir in the vanilla extract.
4. Cover and refrigerate for at least 30 minutes to allow the mixture to firm up.
5. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
6. Use a melon baller or spoon to form the coconut mixture into small balls.
7. Dip each coconut ball into the melted chocolate, coating completely.
8. Place the truffles on parchment paper and refrigerate for at least 30 minutes before serving.
Cooking Time: 10-15 minutes (plus chilling time)
Coconut Banana Fritters
A sweet treat that combines the natural sweetness of bananas with the creamy richness of coconut, these fritters are perfect for a quick snack or dessert.
Ingredients:
– 2 ripe bananas, mashed
– 1/4 cup unsweetened shredded coconut
– 1/4 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1 large egg
– 2 tablespoons vegetable oil
– Powdered sugar, for dusting (optional)
Instructions:
1. In a bowl, combine mashed bananas, coconut, flour, baking powder, and salt.
2. In a separate bowl, whisk together sugar and egg.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Heat oil in a non-stick skillet or frying pan over medium heat.
5. Drop tablespoon-sized balls of batter into the oil and fry for 2-3 minutes on each side, or until golden brown.
6. Drain fritters on paper towels and dust with powdered sugar (if desired).
7. Serve warm and enjoy!
Cooking Time: 10-12 minutes
Coconut Mousse with Passionfruit Drizzle
A light and airy coconut mousse paired with a tangy passionfruit drizzle, perfect for warm weather desserts.
Ingredients:
– 1 cup heavy cream
– 1/2 cup unsweetened shredded coconut
– 2 tablespoons granulated sugar
– 1/4 teaspoon kosher salt
– 1/2 teaspoon vanilla extract
– 1/2 cup passionfruit puree
– 2 tablespoons honey
Instructions:
1. In a medium bowl, whip the heavy cream until soft peaks form.
2. In a separate bowl, mix together the coconut, sugar, and salt.
3. Fold the coconut mixture into the whipped cream until well combined.
4. Stir in the vanilla extract.
5. Spoon the mousse into individual serving cups or a large serving dish.
6. Refrigerate for at least 30 minutes to allow the flavors to meld.
7. To make the passionfruit drizzle, mix together the passionfruit puree and honey until smooth.
8. Drizzle over the chilled mousse just before serving.
Cooking Time: 30 minutes (including chilling time)
Coconut Pineapple Upside-Down Cake
This moist and flavorful cake is a tropical twist on the classic pineapple upside-down recipe, featuring shredded coconut and caramelized pineapple rings.
Ingredients:
– 1 cup unsalted butter, softened
– 1 cup brown sugar
– 1/2 cup granulated sugar
– 4 large eggs, at room temperature
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup all-purpose flour
– 1 cup shredded coconut
– 1 cup pineapple rings (fresh or canned)
– Fresh mint leaves for garnish (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Grease a 9×13-inch baking dish and line with parchment paper.
2. In a large bowl, cream together butter and sugars until light and fluffy. Beat in eggs one at a time.
3. Whisk together flour, baking powder, and salt. Add to wet ingredients and mix until just combined.
4. Fold in shredded coconut and pineapple rings.
5. Pour batter into prepared dish and smooth top.
6. Bake for 40-45 minutes or until a toothpick inserted comes out clean.
7. Remove from oven and let cool for 10 minutes before flipping onto a wire rack to cool completely.
Coconut Almond Joy Cookies
Experience the tropical delight of these chewy cookies, infused with the warmth of coconut and the crunch of almonds.
Ingredients:
– 2 1/4 cups all-purpose flour
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/4 cup brown sugar
– 1 cup shredded coconut
– 1/2 cup sliced almonds
– 1 teaspoon vanilla extract
– 1/2 teaspoon baking soda
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream butter and sugars until light and fluffy. Stir in coconut, almonds, and vanilla extract.
4. Gradually add the flour mixture to the wet ingredients and mix until just combined.
5. Drop rounded tablespoonfuls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
6. Bake for 12-14 minutes or until lightly golden.
Cooking Time: 12-14 minutes
Yield: About 24 cookies
Coconut Dulce de Leche Cheesecake
Elevate your dessert game with this creamy and indulgent Coconut Dulce de Leche Cheesecake, featuring a caramelized coconut dulce de leche sauce.
Ingredients:
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– 16 oz cream cheese, softened
– 3 large eggs
– 1 teaspoon vanilla extract
– 1 cup sweetened condensed milk
– 1/2 cup shredded coconut
– 1/4 cup dulce de leche sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F. Prepare a 9-inch springform pan.
2. In a medium bowl, mix crumbs and sugar; stir in melted butter until combined. Press into prepared pan.
3. Beat cream cheese until smooth; add eggs one at a time, then vanilla extract.
4. Pour batter over crust; bake for 45-50 minutes or until edges are set.
5. Remove from oven; drizzle with dulce de leche sauce and sprinkle with shredded coconut.
6. Bake an additional 5-7 minutes or until caramelized.
Cooking Time: 55-60 minutes
Coconut Sago Pudding with Palm Sugar Syrup
Coconut Sago Pudding with Palm Sugar Syrup: A creamy and sweet dessert from Southeast Asia, perfect for special occasions.
Ingredients:
– 1 cup sago pearls
– 2 cups coconut milk
– 1/4 cup palm sugar syrup (see below for recipe)
– 1/4 teaspoon salt
– 1/2 teaspoon pandan extract (optional)
Palm Sugar Syrup:
– 1 cup palm sugar
– 1 cup water
Instructions:
1. Rinse the sago pearls and soak them in water for at least 4 hours or overnight. Drain and set aside.
2. In a medium saucepan, combine coconut milk, palm sugar syrup, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Reduce the heat to low and simmer for 10 minutes, stirring occasionally.
4. Add the sago pearls to the coconut milk mixture and stir gently. Cook for an additional 5-7 minutes or until the sago is cooked through.
5. Remove from heat and stir in pandan extract (if using). Let it cool slightly before serving.
Cooking Time: 20-25 minutes
Coconut Vanilla Bean Cupcakes
Treat yourself to a delightful combination of creamy coconut and sweet vanilla flavors, perfectly balanced with the subtle earthy taste of bean. These moist and aromatic cupcakes are perfect for any occasion.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 1/2 cup unsweetened shredded coconut
– 1/4 cup plain Greek yogurt
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/2 teaspoon pure vanilla extract
– 3 large eggs, at room temperature
– 1/2 cup canned full-fat coconut milk
– 1 tablespoon unsweetened cocoa powder
– 1/4 teaspoon instant coffee powder (optional)
Instructions:
1. Preheat oven to 350°F (180°C). Line a muffin tin with cupcake liners.
2. In a medium bowl, whisk together flour, sugar, and baking powder.
3. In a large bowl, combine yogurt, eggs, vanilla extract, coconut milk, cocoa powder, and coffee powder (if using).
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Fold in shredded coconut.
6. Divide batter evenly among cupcake liners.
7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
Cooking Time: 18-20 minutes
Coconut Caramel Flan
This Coconut Caramel Flan recipe combines the creamy texture of flan with the rich flavors of caramel and coconut, creating a unique and delicious dessert.
Ingredients:
– 1 1/2 cups heavy cream
– 1 cup granulated sugar
– 1/4 cup unsweetened shredded coconut
– 3 large eggs
– 1 teaspoon vanilla extract
– 1/4 teaspoon salt
– 1/2 cup caramel sauce (homemade or store-bought)
Instructions:
1. Preheat oven to 350°F.
2. In a medium bowl, whisk together heavy cream, sugar, and shredded coconut until well combined.
3. Beat in eggs one at a time, followed by vanilla extract and salt.
4. Pour the mixture into 6 (1/2 cup) ramekins or small baking dishes.
5. Bake for 25-30 minutes, or until edges are set and centers are slightly jiggly.
6. Remove from oven and let cool to room temperature.
7. Drizzle caramel sauce over the top of each flan and serve chilled.
Cooking Time: 25-30 minutes
Summary
Indulge your sweet tooth with these 20 creamy coconut dessert recipes! From classic treats like coconut cream pie and tres leches cake, to innovative twists like coconut chia pudding with fresh fruit and coconut banana fritters, there’s something for every coconut lover. Rich and decadent, light and refreshing – these desserts showcase the versatility of coconut in sweet dishes. Whether you’re a fan of tropical flavors or just looking for a new dessert inspiration, this collection has got you covered.
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